Grilled Steak With Chickpea Salad and Cilantro Pesto (Food Network Kitchens) |
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Prep Time: 17 Minutes Cook Time: 8 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds flank steak |
kosher salt and freshly ground pepper |
5 tablespoons extra-virgin olive oil, plus more for brushing |
2 tablespoons fresh lemon juice |
2 cups loosely packed fresh cilantro (about 1 large bunch) |
1 small clove garlic |
1/2 teaspoon ground cumin |
1/2 teaspoon hot paprika |
2 15 -ounce cans chickpeas, drained and rinsed |
2 medium carrots, grated |
2 scallions, thinly sliced |
Directions:
1. Preheat a grill to medium high. Season the steak with salt and pepper and rub with 1 tablespoon olive oil. Lightly brush the grill grates with olive oil. Grill the steak 6 to 8 minutes per side for medium rare. Transfer to a cutting board to rest, about 10 minutes.
2. Meanwhile, make the pesto: Puree the remaining 4 tablespoons olive oil, 1 tablespoon lemon juice, the cilantro, garlic, cumin, paprika, 3 tablespoons water and 1/2 teaspoon salt in a mini food processor or blender until smooth.
3. Toss the chickpeas, carrots, scallions, the remaining 1 tablespoon lemon juice and 3 tablespoons of the pesto in a medium bowl; season with salt and pepper. Thinly slice the steak against the grain. Serve with the chickpea salad and the remaining pesto.
4. Per serving: Calories 648; Fat 31 g (Saturated 7 g); Cholesterol 65 mg; Sodium 383 mg; Carbohydrate 43 g; Fiber 10 g; Protein 47 g
5. Photograph by Antonis Achilleos
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